Issue 178

Fried Brussels Sprouts with Bacon and Chestnuts

Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts

Kale and Apple Salad

Apple and Kale Salad with Black-Sesame–Maple Cashews

Slow-Smoked and Spice-Brined Turkey

Slow-Smoked and Spice-Brined Turkey

Roasted Squash and Pork Dumplings

Roasted Squash and Pork Dumplings

Pepita-Sage Brittle

Pepita–Sage Brittle

Pumpkin Pie with Graham Cracker Crust and Pepita-Sage Brittle

Pumpkin Pie with Graham Cracker Crust and Pepita–Sage Brittle

By BANG BANG PIE & BISCUITS
Rosemary-Caramel Apple Pie, holiday pie recipes

Rosemary-Caramel Apple Pie

By BANG BANG PIE & BISCUITS
The Hunter’s Way to Cook a Louisiana Thanksgiving

The Hunter’s Way to Cook a Louisiana Thanksgiving

By JUSTIN DEVILLIER
OystersGrilled

Grilled Oysters with Pecorino and Shaved Bottarga

By JUSTIN DEVILLIER
Oyster Pie with Buttermilk Biscuits

Oyster Pie with Buttermilk Biscuits

By JUSTIN DEVILLIER
Sea Salt Ice Cream

Sea Salt Ice Cream

By JUSTIN DEVILLIER
Redfish on the Half Shell with Creamy Grits

Redfish “on the Half Shell” with Creamy Grits

By JUSTIN DEVILLIER
Roasted Turnips with Bacon Vinaigrette for Thanksgiving Sides

Roasted Turnips and Greens with Bacon Vinaigrette

By JUSTIN DEVILLIER
Sea Salt Ice Cream with Cornbread Financiers

Cornbread Financiers

By JUSTIN DEVILLIER
Pickled Shrimp with Satsuma (close up)

Pickled Shrimp with Satsuma Orange

By JUSTIN DEVILLIER
Braised Venison Shoulder with Mushroom Pierogi

Braised Venison Shoulder with Mushroom Pierogi

By JUSTIN DEVILLIER

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